Watch a harvest day unfold and see what it takes to bring fresh organic produce to the Inn's farm-to-table restaurant and to our community, while serving as a classroom for learning.
Our Cultivating Pathways to Sustainability Program challenges teams of students to make a difference in their communities by addressing one of the U.N. Sustainable Development Goals at the local level.
We collaborated with local partners to create a dinner in celebration of the Abenaki agricultural year. Each dish featured an important Abenaki crop, including this Three Sisters Soup.
Our Market Garden is testing the effectiveness of sheep wool pellets as a nitrogen fertilizer, which could be an important value-added product for farmers raising sheep.
Shelburne Farms and partners hosted the 8th annual gathering of U.N. Regional Centres of Expertise on Education for Sustainable Development -- those from the Americas. Greater Burlington is one these centers.
We caught up with the farmers who care for our land, animals, and produce – here’s what’s been happening on campus this September:
We recently wrapped up a ten-day stretch at the Champlain Valley Fair, providing food and agriculture education to the 100,000+ fair visitors. We're sharing a favorite recipe among the crowd!
This is prime season for gleaning in the Market Garden--harvesting extra produce from the fields for various local food security organizations. Read about what it looks like.
What’s the story behind our raw milk, farmstead cheddar? The Vermont Department of Tourism & Marketing visited to get a behind-the-scenes tour.
Why a new forest management plan must be open and adaptive to the changes we are seeing around us.
